“Ever been curious to know what the saddest bar in Portugal is? Where you can drink 50 year old coffee in Ginza? Why more people don’t cook with roosters, or what Tim Rogers orders in a Chinese restaurant? Swill has the answers, all captured within 180 beautifully photographed and illustrated pages.” – Myffy Rigby, Editor SWILL
‘The long-term fate for Frankie’s as we know it is out of our control, but our legacy as one of the world’s great Rock bars is set in stone. The people are on our side, and we are taking this opportunity to give them our very best while we still can.’
Alice Newport from Monkey 47 sat down and had a chat with some of our favourite hospo to see what they’d do if the end of world really came along.
Award-winning bartender Jenna Hemsworth shares some advice on making a career in the industry, her thoughts on the ideal bar experience, the trends she wants to see this year and more.
You know the Swillhouse Group for their bars, of course — The Baxter Inn, Shady Pines Saloon, and world class dive-cum-beer bar Frankie’s Pizza — but they’ve now got into the brewing game with Frosty’s Beer Company.
Each year at the Bartender Magazine Australian Bar Awards, an individual is recognised with the award for Outstanding Contribution. But this year is a little different.
Jason Scott’s New York bar Peppi’s Cellar has opened up in Nolita; here’s what you can expect from one of Australia’s most influential operators.
Restaurant Hubert’s Olivia Rockwell shares her service philosophy, shines some light on what it is that makes a good service hum, and points out that, if she’s doing her job right, you won’t even notice that she’s there.
It’s a new year, and you might want a new cocktail menu. For your inspiration and consideration, here’s a look at the new Shady Pines Saloon drinks list.